Best 4 Fish With Tamarind Sauce Recipes

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Indulge in a culinary journey to the tropics with our tantalizing Fish with Tamarind Sauce, a delightful symphony of flavors that will captivate your taste buds. This dish is a harmonious blend of tangy, sweet, and savory notes, featuring succulent fish fillets enveloped in a rich and flavorful tamarind-based sauce. Experience the perfect balance of sweet and sour, enhanced by the subtle heat of aromatic spices. Our article presents a diverse collection of recipes, each offering unique variations on this classic dish. Dive into the vibrant Fish with Tamarind Sauce with Coconut Milk for a creamy and indulgent treat. Those seeking a vegan alternative can explore our delectable Tamarind Tofu Stir-Fry, a protein-packed dish brimming with umami flavors. If you prefer a fiery kick, our Spicy Fish with Tamarind Sauce will ignite your senses with its bold and vibrant flavors. Embark on a culinary adventure with our comprehensive guide to Fish with Tamarind Sauce, and discover new favorites that will become staples in your kitchen.

Let's cook with our recipes!

CRISPY WHOLE THAI FRIED FISH WITH GINGER TAMARIND SAUCE AND COCONUT-CILANTRO RICE PILAF



Crispy Whole Thai Fried Fish with Ginger Tamarind Sauce and Coconut-Cilantro Rice Pilaf image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 2 to 4 servings

Number Of Ingredients 28

1/4 cup canola oil, plus more for deep frying
8 cloves garlic, slivered
1/2 cup thinly sliced shallots
1/4 cup grated fresh ginger
1/4 cup low-sodium soy sauce
1/4 cup sugar
1/4 cup tamarind paste
2 tablespoons fish sauce
2 tablespoons sambal oelek (hot Asian chili sauce)
One 2-pound whole snapper, cleaned and scaled
1/2 cup cornstarch
1/2 cup rice flour
1 teaspoon granulated garlic
1 teaspoon ground ginger
1 teaspoon kosher salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper
1/2 lime, juiced
2 fresno chilies, finely sliced, for garnish
2 scallions, cut on the bias, for garnish
Coconut-Cilantro Rice Pilaf, recipe follows
2 1/2 cups Thai jasmine rice
1 tablespoon canola oil
2 tablespoons grated fresh ginger
1/2 teaspoon chili flakes
One 13.5-ounce can light coconut milk
2 teaspoons kosher salt
1 teaspoon sugar
1/3 cup chopped fresh cilantro

Steps:

  • Special equipment: A large Dutch oven or deep wok, deep-fry thermometer and two 12-inch bamboo skewers
  • Prepare the ginger tamarind sauce: In large saute pan over medium-high heat, add 1/4 cup of the canola oil and allow to heat. Add the garlic, shallots and fresh ginger and saute until fragrant and the shallots are translucent, 3 to 4 minutes. Add the soy sauce, sugar, tamarind paste, fish sauce, sambal and 1/2 cup water. Stir well and cook until the mixture is slightly reduced and has a maple syrup-like consistency, 5 to 6 minutes. Remove from the heat and keep warm until ready to serve.
  • Preheat 4 to 5 inches of canola oil to 350 degrees F in a large Dutch oven or deep wok. You need enough oil so the whole fish can be submerged.
  • Prepare the fish: Make 3 diagonal slices into the flesh of one side of the snapper, cutting all the way to the bone and spacing the slices 2 inches apart. Repeat with the other side of the fish.
  • Combine the cornstarch, rice flour, granulated garlic, ground ginger, salt and pepper in a large baking dish. Lightly dredge the fish all over with the seasoned flour, including inside the cuts. Shake off any excess flour, then form the fish into an "S" curve by threading two 12-inch bamboo skewers through the tail and body so it holds its wavy shape.
  • Carefully place the fish into the hot oil so it is almost completely submerged. Fry the fish until deep golden and very crispy, 8 to 10 minutes. As it cooks, use a large metal spoon or ladle to carefully pour hot oil over any exposed part of the fish to ensure it cooks evenly. Carefully remove the fish from the oil and place on a wire rack to drain briefly. Season immediately with salt and lime juice. Carefully remove the skewers from the fish, and place it upright on a platter of Coconut-Cilantro Rice Pilaf. Pour the ginger tamarind sauce over the top. Garnish with the chilies and scallions.
  • Rinse the rice by running it under cold water 2 or 3 times until the water runs clear. This removes excess starch and ensures the rice comes out light and fluffy.
  • Heat the canola oil in a medium saucepan over medium-high heat. Add the ginger and saute until fragrant, about 2 minutes. Add the chili flakes and rice and stir well to coat the kernels evenly with oil. Add the coconut milk, salt, sugar and 1 cup water. Stir well and bring to a boil. Reduce the heat to a simmer, cover with a lid and cook until all the liquid has absorbed, 10 to 12 minutes. Turn off the heat, keep covered and allow the rice to sit for 5 minutes to steam. Before serving, add the cilantro and fluff with a fork. Yield: 4 to 6 servings

FISH WITH TAMARIND SAUCE



Fish with Tamarind Sauce image

Fresh snapper is paired with a delectable sweet-sour sauce and a lively parsley salad in this speedy supper inspired by the Saudi Arabian dish samak bil sabbar.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 14

1/2 cup tamarind paste
2 cups hot water
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
6 cloves garlic, minced
1 large tomato, diced
3 teaspoons sugar
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
4 flaky white fish fillets (6 ounces each), such as red snapper
Gulf-Style Parsley Salad

Steps:

  • Place tamarind in a medium bowl and cover with hot water. Let soak for 15 minutes; mash tamarind. Strain through a sieve, pressing on solids and scraping the bottom of the sieve to remove pulp. Discard the seeds and set strained liquid aside.
  • Heat oil in a large saute pan over medium-high. Add onion and garlic and cook, stirring often, until golden, 5 to 8 minutes. Stir in tomato, sugar, coriander, cumin, cinnamon, 1/2 teaspoon salt, 1/2 teaspoon pepper, and reserved tamarind liquid. Simmer for 20 minutes, stirring occasionally, until sauce is thickened. Add more water if sauce becomes too dry. Stir in 1 tablespoon butter and season with salt and pepper; keep sauce warm.
  • Season fish with salt and pepper. Melt remaining 2 tablespoons butter in a large nonstick skillet over medium-high heat. Sear fish skin-side down, turning once, until cooked through, 2 to 3 minutes per side. Spoon sauce over fish and serve with parsley salad.

TAMARIND SAUCE FISH CURRY



Tamarind Sauce Fish Curry image

Indian-style tangy fish curry. This is famous Chepala Pulusu from Andhra.

Provided by Sushama

Categories     World Cuisine Recipes     Asian     Indian

Time 50m

Yield 6

Number Of Ingredients 15

2 pounds white carp, cut into large chunks
1 tablespoon vegetable oil
1 tablespoon red chile powder
1 tablespoon ground turmeric
1 ½ teaspoons salt
¼ cup tamarind pulp
1 cup warm water
¼ cup oil
½ teaspoon cumin seeds
1 large onion, minced
1 ½ tablespoons garlic paste
2 tablespoons red chile powder
2 tablespoons ground coriander
1 pinch salt to taste
1 tablespoon chopped fresh coriander (cilantro), or to taste

Steps:

  • Place fish in a bowl; add 1 tablespoon vegetable oil, 1 tablespoon chile powder, turmeric, and 1 1/2 teaspoons salt and allow to marinate for about 10 minutes.
  • Place tamarind pulp in a bowl and pour warm water over it. Squeeze tamarind to extract juice.
  • Heat 1/4 cup oil in a skillet over medium heat; add cumin seeds and stir. Add onion to cumin; cook and stir until onion is translucent, 5 to 10 minutes. Add garlic paste and cook for 3 minutes. Add carp, cover the skillet, and cook for 5 minutes.
  • Mix tamarind juice into fish mixture; bring to a boil. Turn carp pieces; add 2 tablespoons red chile powder, coriander, and salt. Cook over low heat until sauce thickens and oil separates, about 10 minutes. Garnish with coriander leaves.

Nutrition Facts : Calories 359.5 calories, Carbohydrate 12.5 g, Cholesterol 99.3 mg, Fat 21.1 g, Fiber 3.5 g, Protein 28.4 g, SaturatedFat 3.6 g, Sodium 855.6 mg, Sugar 1.4 g

PERSIAN TAMARIND FISH



Persian Tamarind Fish image

In this complexly flavored and highly sophisticated dish from the cookbook author Louisa Shafia, tamarind, caramelized onion, ground almonds and barberries are made into a thick and tangy paste that gets spread over fish fillets before baking. Thinner fillets work better here than thick, center-cut pieces. You want more surface area on which to spread the herbal barberry mixture, which can be made a day ahead and stored in the fridge. If you can't find dried barberries, use dried cranberries instead.

Provided by Melissa Clark

Categories     main course

Time 1h15m

Yield 8 servings

Number Of Ingredients 11

3/4 cup dried barberries or cranberries
8 (6- to 8-ounce) striped bass, mackerel or salmon fillets, 1/2 to 3/4 inches thick
Fine sea salt, to taste
Ground black pepper, to taste
3 tablespoons olive oil, plus more for brushing and drizzling over fish
1 large Spanish onion, halved stem to root, peeled and thinly sliced
3 garlic cloves, minced or grated on a Microplane
3/4 cup whole raw almonds, coarsely ground
2 to 3 tablespoons tamarind paste or concentrate
1 cup tightly packed minced soft fresh herbs, plus more for serving (use at least three of the following: cilantro, parsley, tarragon, basil, mint, chives)
Lime wedges, for serving

Steps:

  • Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
  • Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
  • Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.
  • Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
  • Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.

Nutrition Facts : @context http, Calories 584, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 3 grams, Protein 44 grams, SaturatedFat 7 grams, Sodium 604 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

  • Choose the freshest fish possible. This will ensure that your dish is flavorful and delicious.
  • Use a variety of tamarind products. Tamarind paste, tamarind concentrate, and tamarind powder can all be used to make the sauce. Experiment with different products to find the flavor that you like best.
  • Don't be afraid to adjust the ingredients. The recipe can be easily customized to your own taste. If you like your sauce more sour, add more tamarind. If you like it sweeter, add more sugar. You can also add other spices, such as chili powder, cumin, or coriander.
  • Serve the fish with your favorite sides. Rice, vegetables, and roti are all great options.

Conclusion:

Fish with tamarind sauce is a delicious and easy-to-make dish that is perfect for any occasion. The tamarind sauce is tangy, sweet, and flavorful, and it pairs perfectly with the delicate flavor of the fish. Whether you are entertaining guests or simply looking for a quick and easy meal, fish with tamarind sauce is a great choice.

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